Toasted S’mores Cupcakes

These s’mores cupcakes are so delicious! A moist chocolate cake is filled with marshmallow cream and topped with graham cracker cream cheese frosting. If you want to make these extra special, add toasted homemade marshmallows on top. They’re just as messy and gooey as regular s’mores, but now in a cupcake! These cupcakes are a classic combination of chocolate, marshmallow, and graham cracker. But it’s unusual to see a s’mores filled cupcake with a graham cracker frosting!

Reasons to love this cupcake recipe: Chocolate Cake – This chocolate cake recipe is SO easy you could make them with your eyes closed. They’re made in one bowl and with really simple ingredients. They bake perfectly with a domed top and moist texture. Marshmallow Filling – Once the cupcakes have cooled, the centers are hollowed out and filled with marshmallow fluff. This adds that messiness factor which you would get from a bonfire s’more. Graham Cracker Frosting – The buttercream might just be my favorite part because it includes both crushed graham crackers AND cream cheese. It’s a unique way to include that graham cracker flavor. Homemade Toasted Marshmallows – This is completely optional, but you can top each cupcake with a homemade marshmallow and they are really simple to make. Just remember to make them a day ahead! They add a gourmet touch to these cupcakes and everyone will think they’re from a fancy bakery.

The cupcakes should keep for up to 4 day in the fridge. When you’re ready, cut the marshmallows, toast, and top the cupcakes.

Ingredients:

homemade marshmallows

• 1/4 cup (25g) powdered sugar
• 1/4 cup (30g) corn starch
• 2 tbsp gelatin (about 2 packets)
• 2/3 cup water, divided
• 1 cup (200g) granulated sugar
• 1/4 tsp salt
• 2/3 cup (215g) light corn syrup
• 1 tsp vanilla extract

chocolate cake

• 1/2 cup (105g) vegetable oil
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (130g) all-purpose flour
• 1/2 cup (35g) unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (175ml) hot water
• 1/2 tsp espresso powder

marshmallow fluff

• graham cracker buttercream
• 8oz cream cheese, room temp
• 1/2 cup (110g) unsalted butter, room temp
• 4 cups (480g) powdered sugar
• 1 1/2 cups (140g) finely ground graham crackers
• 1 tsp vanilla extract

chocolate topping

• 1/2 cup (90g) chocolate chips
• 2 tsp oil